June 10, 2010

Åland Islands are those tiny islands situated between Finland and Sweden in the Baltic Sea. It's an area that I associate with summer cycling trips, predominantly Swedish speaking people and ticks. But there is something good coming out of these islands too and that is undoubtedly their famous pancake.

Who ever came up with the idea of combining porridge and pancake was clearly a genius, and let me just make it clear that Åland Islands are indeed an autonomous part of Finland, not Sweden, so perhaps it's safe to assume that the pancake genius might have been Finnish?

First make the semolina porridge by warming the milk in a pot and gradually adding the semolina while whisking continuously. Let simmer for about 15 minutes stirring continuously. Leave to cool completely.

Whisk eggs and sugar until foamy. Add all other ingredients, including the cooled down porridge and stir well to combine. Pour the pancake mixture in to a greased over proof dish and bake in 200C for 20-25 minutes until firm. Serve with a dollop of cloudberry jam.

I got a small problem though (I had the same when making common pannukaku :( ). I don't know what's wrong but my pancakes always grow those huge air bubble mountains, and they never look so nice and flat as yours :( Do you know what I'm doing wrong? Maybe I'm whisking too much? Something has to be wrong with my way of preparing those pancakes because I've tried already 2 or 3 other recipes for pannukakku and I always get this problem :(

Well anyway, the pancake was delicious and you're right that it is a genial improvement to the classic version :) Next weekend I'm gonna make it again :)

I'm so glad you liked the pancake! Don't worry about the bubbles, they are part of Finnish pannukakku! ;-) The bubbles are more common with the regular pannukakku because the batter is lighter, but they are definitely 'supposed' to be there so you are doing everything right :-)

Aland's pancake batter is a little heavier so that's why mine probably didn't have the bubbles. You can make this using left over rice porridge (riisipuuro) as well, if you like. It becomes a bit like baked rice pudding. Delicious in any way :-)